W317410
4-羟基-2,5-二甲基l-3(2H)-呋喃酮
15 wt. % (in propylene glycol), FG
别名:
2,5-二甲基-4-羟基-3(2H)-呋喃酮, 天然呋喃酮, 草莓呋喃酮
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关于此项目
经验公式（希尔记法）:
C6H8O3
化学文摘社编号:
分子量:
128.13
NACRES:
NA.21
PubChem Substance ID:
UNSPSC Code:
12164502
FEMA Number:
3174
Flavis number:
13.010
EC Number:
222-908-8
MDL number:
Beilstein/REAXYS Number:
1281357
Organoleptic:
caramel; strawberry; sweet
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Food allergen:
no known allergens
产品名称
4-羟基-2,5-二甲基l-3(2H)-呋喃酮, 15 wt. % (in propylene glycol), FG
Quality Level
InChI
1S/C6H8O3/c1-3-5(7)6(8)4(2)9-3/h3,8H,1-2H3
SMILES string
CC1OC(C)=C(O)C1=O
InChI key
INAXVXBDKKUCGI-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Halal
Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
concentration
15 wt. % (in propylene glycol)
refractive index
n20/D 1.444
mp
73-77 °C (lit.)
density
1.057 at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
caramel; strawberry; sweet
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signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1
存储类别
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
210.2 °F
flash_point_c
99 °C
Goreti Botelho et al.
Analytica chimica acta, 657(2), 198-203 (2009-12-17)
To evaluate the potential aroma of Aragonez clonal red musts, several free and glycosidically bound odourant compounds were extracted. Then, the gas chromatography-olfactometry (GC-O) posterior intensity method was used to evaluate their odour intensity and the compounds were identified by
Fernando de la Peña Moreno et al.
Journal of chromatography. A, 1217(7), 1083-1088 (2009-11-03)
A method based on the use of the through oven transfer adsorption-desorption (TOTAD) interface in on-line coupling between reversed phase liquid chromatography and gas chromatography (RPLC-GC) for the determination of chiral volatile compounds was developed. In particular, the method was
Thomas Raab et al.
The Plant cell, 18(4), 1023-1037 (2006-03-07)
The flavor of strawberry (Fragaria x ananassa) fruit is dominated by an uncommon group of aroma compounds with a 2,5-dimethyl-3(H)-furanone structure. We report the characterization of an enzyme involved in the biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF; Furaneol), the key flavor compound
Silke Illmann et al.
Journal of agricultural and food chemistry, 57(7), 2889-2895 (2009-03-05)
The formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) was studied in aqueous model systems containing L-rhamnose and L-lysine. The approach consisted in systematically varying four reaction parameters (rhamnose concentration, rhamnose to lysine ratio, pH, and phosphate concentration) at 3 levels. A fractional factorial
Nicole Christina Stadler et al.
Journal of agricultural and food chemistry, 57(9), 3949-3954 (2009-04-03)
A number of 3(2H)-furanones are synthesized by fruits and have been found in cooked foodstuffs, where they impart flavor and odor because of their low perception thresholds. They show genotoxic properties in model studies but are also ranked among the
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